Fried stink bugs with lemon leaves is a rustic but equally famous specialty of the Thai ethnic group in some Northwestern provinces such as Son La and Yen Bai.

In late spring and early summer, when longan and lychee trees flower, bear fruit, and have many new buds and lush foliage, it is time for stink bugs to come and suck the sap, make nests and reproduce.

At that time, people often climbed trees and shook the leaves to catch stink bugs.

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Crispy fried stink bugs are considered a specialty of the Thai people in the Northwest. Photo: Trang Gai Ban

Mr. Ha Chung - a Thai person in Thuan Chau (Son La) said that to make the dish most authentic, local people often catch young stink bugs that have not yet grown hard wings from lychee and longan trees.

After catching the bugs, people soak them in sour bamboo shoot water for about 15-20 minutes to remove the odor. “According to people’s experience, stink bugs are very afraid of the smell of sour bamboo shoots and this type of water is very effective in removing the insect odor,” said Mr. Chung.

After soaking, remove the head, wings, legs and intestines of the stink bugs. Then wash them again with water to clean them, drain them and fry them.

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In some places, stink bugs are sold at quite high prices. Photo: Le Nga

Locals often fry stink bugs in lard to make the dish richer and more fragrant than using oil.

To make crispy stink bugs, fry them in a pan of boiling oil over high heat and stir constantly. When the stink bugs are crispy and turn a beautiful brown color, remove them, arrange them on a plate and sprinkle with shredded lemongrass leaves on top.

“The interesting thing is that this dish does not require any seasoning because the stink bugs already have a spicy, salty, and sweet taste. Many people will be scared when they first see fried stink bugs, but once they get used to it, they will find it delicious, crispy, and fatty,” Chung shared.

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Crispy fried stink bugs are a favorite dish of the Thai ethnic people in the Northwest. Photo: Countryside folk

According to this man, in addition to being fried, stink bugs cooked with sour bamboo shoot juice is also a favorite dish of Thai people.

After cleaning the stink bugs, pour them into a pan, stir with a little sour bamboo shoot water, simmer until the water dries. Then put the cooked stink bugs on a plate, sprinkle with lemon leaves to make the dish more delicious.

Local people often eat stink bugs with hot rice or sip corn wine during family meals.

Nowadays, this free specialty has become more popular, and people often serve it to treat distinguished guests.

In addition, it also appears on the menus of local restaurants and eateries and is transported to the lowlands, meeting the diverse enjoyment needs of diners.

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After being processed, stink bugs no longer have a foul smell, but have a fragrant, delicious taste. Photo: Ha Dinh

Ms. Vu Thuy (Hanoi) said she had the opportunity to enjoy fried stink bugs in Son La. She admitted that the dish “looked disgusting at first” but when she closed her eyes and tried a piece, she was surprised by the attractive taste.

“Fried stink bugs taste quite similar to other insect dishes such as grasshoppers and locusts. Anyone who can eat insects will find it delicious. This dish actually causes a feeling of fear in terms of appearance, not taste,” Ms. Thuy expressed.

However, Ms. Thuy also noted that dishes made from stink bugs can cause allergies and itching. Therefore, those who are prone to allergies or have weak stomachs should consider and be careful before enjoying this dish.

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